Moroccan Preserved Lemons

Sometimes I look at my life right now and I think “wow.”  I have come to know some pretty fantastic people in my life.  Seems I’m drawn to exciting, vibrant, intelligent, fun, qwerky, amazing people.  My friends David and Liz are no exception.  Other than having his PhD in Art History, he’s a French trained chef, which leads to so many exciting and wonderful adventures – for me.   Between wine and knitting with Liz and cooking and homesteading with David, you will probably hear a lot about them in this blog because they’re amazing people.  But today, David taught me how to make Moroccan Preserved Lemons– while at the same time, brewing homebrew with my husband, Andrew.

First, you get a lot of lemons (see comment below) and be prepared to juice about 1/3 to 1/2 of them.  Get a sharp knife, some kosher salt, some spices like cinnamon, allspice, cloves, bay, peppercorns.








Next, you put the spices in the bottom of the jar.  You can also add ~2 Tbsp of kosher salt (kosher salt has a milder flavor than that of regular table salt – and it’s non-iodized) to the bottom of the jar.  You’ll be able to fit five or six lemons in each jar depending on the size of the lemons used.

Cut the lemons about 2/3 of the way down the lemon, add ~1Tbsp of salt inside of each lemon, then put it in the jar.  Eventually you will need to squish them in.  Fun.








Squish the lemons and fill the jars with the freshly squeezed lemon juice.  We only had enough juice from the left over lemons to fill about 1/2 of each jar, so David added filtered water to the mix.  Then he added more salt on top.

Now that you have the squeezed lemons, don’t throw the lemon rinds away!  Oh no, not in David’s kitchen!  Those lemon rinds can now be made into a lemon marmalade, or a sugared lemon rind, or dried.








Now you let them sit in the jars for a full month, rotating the jars to mix the sediment at the bottom.  They probably don’t need to be refrigerated until you open them, because of the high acid content.  But it’s better safe than sorry.  You can add these little beauties to a variety of Moroccan or Indian dishes, toss into salads, use in sautés, stews, use as a condiment for fish dishes and other meat dishes…really the possibilities seem endless.  Google it.  I dare you.








For lunch,  we dined on (all made by David and some made collectively by David and me or David and Katie – the daughter in law and other wayward girl attending David’s “finishing school for wayward girls”) sourdough, feta (that we made last weekend), lacto-fermented bean sprouts, kimchi, spicy carrots, homemade sausage with homemade sauerkraut, and David dined on pickled octopus.  I didn’t partake in that.

Thank you David and Liz for such a great day.

Lactofermented Bean Sprouts






























Hungry Yet?

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4 thoughts on “Moroccan Preserved Lemons

  1. I should note that cooking with David is fun and un-arming because he’s a kind of “a little of this a little of that” kind of guy, which I like. It makes cooking good food a lot less intimidating and a whole lot more fun. That’s why I didn’t specify the amount of lemons used in this recipe. Because I really have no idea how many lemons we used. But you can stuff about 5-6 lemons in each jar, and one small lemon will yield about 2-3 Tbsp of juice (in my experience) and a larger one – approximately 4 Tbsp. We used a really amazing juicer – commercial kitchen grade. It’s more of a squisher, but it worked amazing.

  2. Pingback: Meyer Lemon Marmalade « Bipedal Madness

  3. Imagine seeing feta accompanying mung bean sprouts at your next Korean meal. Korean’s already joined forces with Mexican (at least in NYC and LA), so oregano and octopus pancakes? why not?

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